Mexican Wedding Cookies
Author Jo E. Pinto
Good morning campbellsworld visitors and cookie lovers everywhere!
This morning here in the Author’s Corner we have a yummy treat to take us into the weekend.
The following recipe is sure to please.
When you get your cookies all made, the kitchen straightened up again, and are ready to sit down and rest with a plate of fresh cookies and a big glass of milk, or cup of good strong coffee, make sure to download The Bright Side of Darkness a book by an Author who not only can whip up tantalizing treats for the tummy, but is totally talented at spinning tales as well.
The book info will follow this delectable delight, so make sure to read all the way to the end.
If you could, press a pretty little button or two to share, and as always, may harmony find you, blessid be.
Hi, Author Jo E. Pinto here.
Thanks for stopping by to visit us here in the Authors Corner located at campbellsworld. Have I ever got a wonderfully delicious recipe to share!
These cookies are super easy to make and addicting to eat. My other half is from Detroit, and in that part of the country, the cookies are called Russian tea cakes and made with pecans. But in the Southwest, they’re Mexican wedding cookies, and it’s walnuts all the way. They’re often served at Hispanic weddings, birthday parties, and holidays such as Christmas and Easter, but they also make delicious everyday snacks or treats to put in children’s lunch boxes. It’s fascinating to me that the same rich, buttery cookies developed independently of each other, on opposite sides of the planet, with different nuts but with the same deliciousness in common. It just goes to show that people share certain traits—like ingenuity, sugar cravings, and great taste.
Prep: 45 minutes
Bake: 10-12 minutes
2 cups (4 sticks) butter, softened
1 cup powdered sugar, plus more for rolling cookies after baking
2 teaspoons vanilla extract
4-1/2 cups flour
½ teaspoon salt
1-1/2 cups finely chopped walnuts
Preheat oven to 400 degrees. Lightly grease two baking sheets.
Cream together butter and one cup powdered sugar with an electric mixer till light and fluffy.
Add vanilla extract, then gradually add flour and salt, mixing well after each addition. When all of the flour is added, and soft dough is formed, stir in walnuts.
If dough is too soft or sticky to work with, chill it in the refrigerator for half an hour. Form dough into 1-inch balls and place it on baking sheets.
Bake cookies ten to twelve minutes, or just till they start to turn golden brown. Cool slightly.
when cookies are just cool enough to handle safely, remove from baking sheets and roll in powdered sugar to coat evenly. Cool cookies completely. Roll them in powdered sugar again. Store airtight.
Makes eight dozen, or 96.
Patty back wanting to know…
Ready to eat?
You’ve got to get this most awesome book first.
See below, and once you’ve read, make sure to review on your favorite book buying site.
If you don’t mind, let Jo know if you try her cookies.
J. E. Pinto is a magnet for underdogs! Early in her married life, her home became a hangout for troubled neighborhood kids. This experience lit the flame for her first novel, The Bright Side of Darkness.
Pinto’s Spanish-American roots grow deep in the Rocky Mountains, dating back six generations. J. E. Pinto lives with her family in Colorado where she works as a writer and also proofreads textbooks and audio books. One of her favorite pastimes is taking a nature walk with her service dog.
The Bright Side of Darkness won a first place Indie Book Award for “First Novel over Eighty Thousand Words,” as well as First Place for “Inspirational Fiction.” The novel also won several awards from the Colorado Independent Publishers Association: First Place for “Inspirational Fiction,” Second Place for “Audio Book,” and First Place for “Literary and Contemporary Fiction.
If you would like to contact Author Jo E Pinto, please feel free to e-mail: at firstname.lastname@example.org.
To buy her book visit: http://www.amazon.com/author/jepinto